These Cameroon plantain and prawn rolls were delicious with the tomato, bell pepper and onion sauce.
I had trouble making the plantains roll without breaking the pieces. I ended up plating just one prawn on a fried plantain with the sauce on top which made it much more manageable to eat.
They were yummy and a wonderful way to start our Cameroon meal.
Bouchées de Plantains aux Crevettes (Cameroon Plantain and Prawn Rolls)
- 1 lb. raw peeled, prawns
- 2 plantains
- 3 to matoes finely diced
- 1 bunch of spring onions finely chopped
- 1 small yellow bell pepper de-seeded and finely diced
- Juice of 1 lemon
- 1 tsp freshly-grated ginger
- salt and freshly-ground black pepper to taste
- oil for frying
- In a bowl, combine the tomatoes, bell pepper, spring onions, ginger, salt, black pepper and lemon juice.
- Place in the refrigerator to chill until needed.
- Season the prawns lightly with salt then set aside.
- In the meantime, peel the plantains then slice lengthwise into long, thin, strips.
- Wrap the prawns in a slice of plantain and secure with a wooden toothpick.
- Heat oil in a pan, add the plantain-wrapped prawns and fry until golden brown all over and cooked through.
- Drain on a paper towel, arrange on a plate and serve accompanied by the chilled tomato, onion and bell pepper sauce.